Pasta with chickpeas & baby broccoli
4
Points®
Total time: 27 min • Prep: 15 min • Cook: 12 min • Serves: 4 • Difficulty: Easy
If arugula is a bit too strong for you or you don't have any in the fridge, you can use kale, baby spinach, or watercress instead.
Ingredients
Uncooked whole wheat pasta
6 oz, fusilli variety
Olive oil
2 tsp
Red onion
1 medium, finely chopped
Garlic
2 clove(s), minced
Jalapeño pepper
1 small, finely chopped, seeds left in
Baby broccoli
1 pound(s), trimmed and cut crosswise into thirds
Canned chickpeas (low sodium)
15½ oz, rinsed
Vegetable broth
1 cup(s)
Table salt
¾ tsp
Lemon
1 item(s), medium, zest finely grated and lemon juiced
Arugula
5 cup(s), loosely packed
Instructions
1
Cook pasta according to package directions. Drain and keep warm.
2
Meanwhile, heat oil in large skillet over medium-high heat. Add onion and cook, stirring often, until softened, about 5 minutes. Add garlic and chile and cook, stirring constantly, until fragrant, 30 seconds. Add broccolini, chickpeas, broth, and 1/4 teaspoon salt and bring to boil. Reduce heat, cover, and cook until broccolini is crisp tender, about 6 minutes.
3
Add pasta, remaining 1/2 teaspoon salt, and lemon zest and juice to skillet and toss just until well combined. Remove from heat and toss in arugula.
4
Serving size: 2 cups
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